25g toasted coconut flakes or white chocolate curls
3 meringues nests
9 mini eggs
hundreds and thousands
You will also need
3 chenille chick (optional)
Grease an 18cm loose-bottomed round cake tin with a little butter and line with a circle of baking paper. Melt the butter in a large heatproof bowl in the microwave or in a medium-sized pan over low heat. Whiz the chocolate digestives in a food processor until reduced to fine crumbs then tip into the melted butter. Spoon the biscuit mixture into the base of the prepared tin – press down well with the back of a spoon.
In a large mixing bowl whisk together the rest of the cheesecake ingredients then pour into the tin. Smooth the top with a spatula then place in the fridge for at least 2 hrs or overnight.
When you’re ready to serve carefully transfer the cheesecake to a serving plate or cake stand and sprinkle the top with coconut flakes – making a bigger mound in the centre then arrange the meringue nests on top. Fill the nests with mini eggs, an extra sprinkling of coconut, hundreds & thousands and the fluffy chicks.